Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1887-03-29
DOMESTIC lslnIs


-.
spooniuls Of batter melted da ' ~, ''s.:
TO taste. Bake a light brow ~ 'as
corr STARCH orars
SIX tablespoonful a. a ssp
boiled in one quart 81 mini sAa
taste, peel Of two lemons sugrh
the juice OF one. When , nsa,ed vi
into a wetted dish. Beat oaa MY Pow
sugar with the whites Of ,,s ~ e'p
pour over the corn starch !. ~ VI
oven until slightly brown. ss. .
or cold with custard NJ ss'se Nv
yolks OF the eggs. ~ y W
LEMON PUDDING
Bake three Jelly cake IL.
sponge cake. Cut them in lass'
convenience in serving. NAB 's' is
tard to put between these lars eus
one pint Of milk. three eyes, ny ,ass
tablespoonful of corn starch ~, - Aa'I
and rinds of two lemons, o,a, ~ y
pound OF butter and half a cup i s, 7
Serve cold. = 'asst
RICE PUDDING.
A teacupful of cold bo,laa i,
heaped tablespoonful Of cor, N cas
one egg and one quart Of swao, IN
one-half teacupfnl of sugar M "a'
juice OF one lemon. Salt n tr;aa y .as
corn starch must be mixed tho,o.,. ~
IN cold milk and stirred into tbs ' y
milk evenly before adding rice !, .a e.
SPONGE CAKE PUDDING e.
Butter q pudding mold; iii M ",
with small sponge cakes Of MI. s'a
stale plain cake that have been s,, /, !
in liquid made by dissolvinp o,ss l's
pint of jelly in a pint Of hot r..
This will be of as fine a flavor !,
much better for all than if the al. W
been soaked in wine. Make 1 sufs.s''
quantity of custard to fiji the nold w
leave as much more to be boiled !,
dish by itself. Set the mold. after 4.
tightly covered, into a kettle and u
one hour Turn out of the mold =,
serve with some of the other cu.,..,
poured over it.
CHEESE sTRAws.
Take a quarter of a pound Of ma,
paste and II quarter of an ounce Of M,
meson cheese (or any other cod
cheese) grated very fine. a little ii,
and cayenne pepper mixed; sprinkle ii.
cheese. salt and pepper over the us,,.
and roll it two or three times; cat 1
into narrow strips about five incbe,
long; bake them in a slow oven ana
send them up very hot.
sAGO PUDDING.
One pint of milk, three tablesuoo..
fuls of sage, one-half cup Of butter
one cup of sugar, four eggs. Soak tie
sage in water two hours, then put tbe
milk on the stove and stir the sapo ii.
add the butter and sugar after tis
cold; stir in the whites and yolks Of tie
eggs beaten separately. Bake.
| BUBBLE AND SPEAK.
Take from Il round of beef, which hs,
been well boiled and cold, two or three
slices, amounting to about one pound
to one and a half in weight two carrot,
which have been boiled with the joint,
in n cold state, as also the hearts Of Two
boiled cabbages that are cold. Cut ihe
meat into small dice-formed pieces, and
chop up the vegetables together; pep
per and salt the latter and fry then
with the meat in pan, with qnarteI
of Il pound of sweet butter Whenfnl
ly done add to the pan in which the in
CRED ents are fried, half a gill Of iresl
catsup, and serve with mashed pota
toes.
GINGER SNAPS.
Mix one pound of flour and three
quarters of pound of white sugar
Rub into it half pound of butter, iW
eggs well beaten, and an ounce Of gn
ger ground fine. Beat all well togelN
er, roll out the dough to the third Of a
inch thick. cut out the cakes and oaS
them. These are far superior to Oh
binary ginger snaps.
| PICKIFD EGGS.
Boil some four or six dozen ID aci
pacious saucepan until they pecom
quite hard. Then after carefully
moving the shells, lay them in laFs
mouthed jars and pour over lne'
scalding vinegar, well seasoned VII
whole pepper, allspice, a few races
ginger and few cloves OF saii'
When cold, bung down closely anu
a month they are fit tor use. Nls'
eggs are plentiful the above plcSel
by no means expensive and IS a ie's'
~ ,ao,,,a, INFANT tn cold meat